Tag Archives: Garlic

Rosemary Balsamic Dressing

Rosemary Balsamic Dressing

There’s rosemary, that’s for remembrance; pray you, love, remember. – William Shakespeare

Rosemary has been on my mind lately. Perhaps it’s Memorial Day that brought it up. Rosemary has long been associated with memory and improving memory and it has a wide range of uses, you can find more information here. There is a quite sadness around rosemary for me, she is so often associated with death that it’s hard to remember her role in other more festive occasions (such as weddings).

There is nothing sad about the taste of rosemary though. Its strong resinous flavor will wake you right up. It’s best to make this dressing a few hours or several days before use so that they herbs can infuse the vinegar and oil. The dressing also makes a great marinade and dip for bread. The salmon in the photo was marinated for about an hour before being grilled and it was awesome.

So, make this tasty dressing today to improve your memory and avoid the plague! Continue reading →

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Ginger Garlic Chicken Soup

101_5070This is just the soup for a weary soggy day or if you feel like you’re coming down with something or if you’re nursing someone who’s come down with something. I’d say that you want to make it when you come down with something, but I can tell you for sure that when I have a cold I’m not cooking something this complicated. If it involves much more than opening and heating, it’s too way to difficult when I’m sick. Plus, it makes me think of my dad. The first thing that he asked when we complained we were sick is if we had taken our vitamin C, the second is to ask how much garlic we’d been eating. I’m pretty sure he believed that vitamin C and garlic could cure just about anything.

Pho is my very favorite kind of soup. The broth is amazing, it doesn’t seem to matter what restaurant I go to. This isn’t quite it, but it’s darn close. I think cooking the seasonings into a paste before adding the liquid is the important part. The ingredients become incorporated in the broth rather than sitting in it. Of course starting with a good stock is important as well, but that’s another post. I think this soup would freeze well if you left out the noodles. Continue reading →

Curry Dressing

Yes, the monkey is sad there's no photo of the dressing as well. However, a sad monkey is far more interesting than a picture of dressing. It's hard to make dressing interesting in a photo especially when your eye is burning from capsaicin.

Yes, the monkey is sad there’s no photo of the dressing as well. However, a sad monkey is far more interesting than a picture of dressing. It’s hard to make dressing interesting in a photo especially when your eye is burning from capsaicin.

Have you had those days in the kitchen? I had one of those days in the kitchen. I had exactly what I was going to make all planned out. I cut up all the costarring ingredients only to find out my star ingredient had gone bad. Guess it’s been a few days longer than I thought. 😦

So then I decided to make this dressing. Curry is one of my favorite flavors and it’s something I always have in the house, only, I couldn’t find it. I took most of the stuff off my seasoning shelf and no curry. Seriously? I was tired, I was grumpy, my food wasn’t turning out right after lots of work and cleaning out the fridge to see what was actually still edible. There HAD to be curry. Of course there was, I just had to get a stool and nearly empty the cupboard before I could find it. Success! And tasty success it is!

Warning! This is a fiery dressing. Know how kitchen advice from professionals always tell you to wear gloves to cut up hot peppers? Ya, I never do that. It’s never been a problem, still isn’t. The advice that you should wash your hands immediately after handling them? That one I usually follow. Usually. Apparently not today. This information over at Livestrong is good stuff and what I ended up doing after touching the really sensitive skin around my eye (but thankfully not my eye!). Make sure you use a good quantity of soap and the aloe really does help. Somedays being in the kitchen isn’t for the faint of heart. Continue reading →

Roasted Creamed Parsnip Soup

Roasted Creamed Parsnip SoupSometimes being lazy pays off. Not the kind of lazy where you find yourself at the end of your weekend having not showered for days and the whole time spent watching movies or playing video games kind of lazy. Although, that kind of lazy is certainly okay and needed on occasion. I’m talking about the kind of lazy that says, “That sounds like a great recipe but too much work so I’ll make some shortcuts.” The second kind of lazy is what I choose today.

I was looking for a St. Patrick’s Day kind of recipe. Parsnips were a common food until the potato was introduced and remained popular until the 1900s. I also had a shload of parsnips in my fridge. I had bought several pounds from a farmer. Luckily parsnips last pretty much forever in the fridge and become sweeter with time. I found a recipe that sounded yummy but I was far too lazy to spend all that time sautéing the veg until it was tender. Since I was roasting I might as well add lots of garlic to the soup. And then I found out that the only onion I had was a red onion. I wasn’t sure what red onion would do to the color of the soup and didn’t want to find out but I remembered that I had a leek in the fridge. What could go better with parsnip and garlic than leek!

The result was a rich and creamy, yet low calorie soup. If you use a low or nonfat stock the only fat is the oil you roast in and you really don’t need that much. The soup is filling as well with a good dose of fiber.

Close-up:  Roasted Creamed Parsnip SoupThe soup went together relatively fast. Once the veg is cut up you can throw it in the oven, set the timer and go do something else. Once the roasting is done you basically just have to blend. Pureed soup always seems so fancy to me but it was pretty darn easy.

The flavors blended well, adding their notes to the chorus without overwhelming the parsnip flavor. I’m a bit of a garlic head so I will probably add more next time. If you are not a garlic head, this had just the right amount. I used homemade low fat stock that was full of flavor, if you use store bought stock you will want to consider adding a pinch of this or that to the stock as it heats. Continue reading →